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Homemade Pancakes


Classic quick and easy hotcakes, perfect for a Sunday morning breakfast.













Trans-fat Free


1 each eggs
1 cup all-purpose flour
¾ cup milk
1 tablespoon sugar
2 tablespoons vegetable shortening
3 teaspoons baking powder
½ teaspoon salt


Beat egg with hand beater until fluffy; beat in remaining ingredients just until smooth.

For thinner pancakes, stir in additional ¼ cup milk.

Grease heated griddle if necessary.

(To test griddle sprinkle with few drops water. If bubbles skitter around, heat is just right.)

For each pancake, pour about 3 tablespoons batter from tip of large spoon or from pitcher onto hot griddle.

Cook pancakes until puffed and dry around edges.

Turn and ccok other sides until golden brown.

Blueberry Pancakes: Stir in ½ cup fcesh or frozen blueberries (thawed and well drained).

Buckwheat Pancakes: Substitute ½ cup buckwheat flour and ½ cup whole wheat flour for the all-purpose flour.

Use 1 cup milk. If desired, sprinkle 1 teaspoon whole bran or wheat germ over each pancake just before turning.

Buttermilk Pancakes: Substitute 1 cup buttermilk for the milk.

Decrease baking powder to 1 teaspoon and beat in ½ teaspoon baking soda.

Make 8 to 10 pancakes.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 99g (3.5 oz)
Amount per Serving
Calories 21734% of calories from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 50mg 17%
Sodium 331mg 14%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 4%
Sugars g
Protein 12g
Vitamin A 3% Vitamin C 0%
Calcium 13% Iron 10%
* based on a 2,000 calorie diet How is this calculated?


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